SomersetRedstreak
Well-Known Member
- Joined
- Dec 13, 2014
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Reading through the cider forum, I'm amazed at just how many people use EC-1118 as their yeast of choice.
This aggressive yeast may have a high alcohol tolerance, but why choose something that strips out the apple flavour? Especially if fresh-pressed, high quality juice from heritage apple varieties is being used.
Any thoughts?
This aggressive yeast may have a high alcohol tolerance, but why choose something that strips out the apple flavour? Especially if fresh-pressed, high quality juice from heritage apple varieties is being used.
Any thoughts?